SC - Corned Beef Question

[LrdRas at aol.com]

In a message dated 3/21/99 2:02:50 PM Eastern Standard Time,
oftraquair at hotmail.com writes:

<< So, they packed it in lots of salt and kept it drained rather than 
 slightly salted and a brine allowed to form.  Which would make the 
 texture more like "smithfield" ham rather than corned beef, do you 
 think? How would this be prepared and served?  
  >>

I don't know if this is period or noit but my Gram put pork roasts down in a
barrel of high ly concentrated salt water for the winter.

Ras
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================